Preparation

2. Steam tofu triangles in steamer 5 minutes. (This may need to be done in batches depending on size of steamer insert.)

3. Preheat oven to 400°F. Line baking sheet with parchment paper. Spread carrots, zucchini, and bell pepper in single layer on prepared baking sheet, and roast in oven 5 minutes, or until crisp-tender.

4. Heat remaining 1 tsp. oil in large skillet over medium heat. Fry eggs in oil 4 to 5 minutes, or until just set.

5. Leave Dolsot Bibimbap Rice in its skillet or Dutch oven, and top with tofu, spinach, and vegetables, alternating so there are four tidy portions of each. Gently place eggs in center, drizzle reserved sauce over top, and garnish with sesame seeds and gochugaru (if using).

Gochugaru, a Korean red pepper powder with a distinctly sweet heat, is used to season this braised tofu dish. It’s worth seeking out and having in your spice pantry, but if you can’t find it, you can substitute red pepper flakes. ...read more

Jessie Grearson, a writer in Falmouth, Maine, likes making this quick, comforting meal for her family on weeknights. To amp up the heat, sprinkle with red pepper flakes and drizzle with extra sriracha. ...read more

As you stir-fry this quick-and-healthful dish, the perfume from the warming spices and sesame oil will rejuvenate you after a long day at work or time spent out in the cold. If you can't find extra-firm silken tofu, opt for extra-firm or firm tofu to ensure that the cubes remain ...read more